Split Pea Dal With Ginger and Coconut | VegNews

Ingredients

• 1 cup split chickpeas, washed, soaked for 1 hour, and drained
• 3½ cups water
• ½ teaspoon ground turmeric
• ¾ teaspoon salt
• 1 teaspoon
• sugar
• 2 teaspoons coconut oil 
• ¼ cup large coconut flakes, dry or fresh
• ½ teaspoon cumin seeds
• 2 (2-inch) cinnamon sticks
• Seeds of 2 cardamom pods, lightly crushed
• 2 bay leaves
• 3 whole cloves
• 3 whole dried red chilis 
• 1 (1-inch) knob of ginger, peeled and minced
• 2 tablespoons roughly chopped raw cashews
• 2 tablespoons raisins
• ½ teaspoon red pepper flakes, for garnish